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Cherry Cheesecake Popsicles

Course Dessert
Cuisine American
Keyword Cherry Cheesecake Popsicles
Prep Time 20 minutes
Freeze Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Author Eva Fry


  • 3 cups cherries pitted
  • 1 lemon zested and juiced
  • 1 cup vanilla yogurt Greek or non-dairy is fine
  • 8 oz cream cheese
  • 1/4 cup water
  • 3 tablespoons sugar divided
  • 1 cup granola


  • Wash and take the pits out of the cherries.
  • Puree the pitted cherries, 1/4 cup water and zest of a lemon, and 1 tablespoon of sugar in a high-speed blender.
  • Use an electric blender to beat the 8 oz cream cheese, 1 cup Vanilla yogurt, 2 tablespoons sugar, and 2 tablespoons fresh lemon juice until smooth.
  • Alternate filling the molds with the cherry mixture and the cream cheese mixture.  You can scoop or pipe the mixture into the molds, leaving 1/2 inch of space at the top.
  • Fill in the popsicle molds with the granola mixture. Pat down the granola layer so that it sticks to the cream cheese.
  • Insert a popsicle stick into each popsicle.
  • Freeze the popsicles for at least 4-6 hours. Overnight is ideal.